Apparatus for folding dough

ABSTRACT

Method and apparatus for forming folded dough sections for Danish pastry and the like including a conveyor belt system onto which is fed a relatively thin sheet of dough. The dough sheet is severed into sections and apparatus periodically swings a portion of the conveyor belt system upwardly and rearwardly and then downwardly and forwardly to fold at least a forward portion of each dough section back over a rear portion thereof to produce a series of folded dough sections.

' te States Patent [1 1 Gugler in] animal Jan. 16,1973

1541 APPARATUS FUR FOLDING DOUGH [76] Inventor: Victor F. Gugler, 8920Helen Avenue, Sun Valley, Calif. 91352 [22] Filed: Jan. 6, 1971 21 Appl.No.: 104,447

[52] US. Cl. ..l07/57 R, 99/92 [51] int. Cl. ..A2lb 3/06 [58] Field ofSearch..99/92, 443 R, 443 C; 107/57 R,

[56] References Cited UNITED STATES PATENTS Krooss et a1. ..99/433 CGeorgen ..107/57 R 3,633,490 l/l972 Schiffmann ..99/433 C PrimaryExaminer-Patrick D. Lawson A!l0rneyHarris, Kern, Wallcn & Tinsley [57]ABSTRACT Method and apparatus for forming folded dough sections forDanish pastry and the like including a conveyor belt system onto whichis fed a relatively thin sheet of dough. The dough sheet is severed intosections and apparatus periodically swings a portion of the conveyorbelt system upwardly and rearwardly and then downwardly and forwardly tofold at least a for ward portion of each dough section back over a rearportion thereof to produce a series of folded dough sections.

10 Claims, 7 Drawing Figures PATENTED JAN 16 I975 SHEET 1 0F 2 .QQ N wwms mm Q HARE/5, A7504 P055544 d'ldseu III QM s w vw WSQQ w w m LQQEBm N5QMHEREG FA Q$ APPARATUS FOR FOLDING DOUGH The present invention relatesto an improved method and apparatus for automatically forming foldeddough sections for Danish pastry and the like.

In the forming of Danish and puff pastry and the like, it is presentlythe practice to apply shortening to a flat sheet of dough and to thenfold the dough to form a folded dough section with alternate layers ofdough and shortening. After refrigeration for a period of time,'thefolded dough section is fed through a sheeter to flatten the doughsection and the application of shortening and folding operations arerepeated. The refrigeration and refolding steps may be repeated as manyas five times before the finally folded dough section is baked toproduce the desired Danish or puff pastry.

In bakeries today, the shortening application and folding steps arecommonly done by hand and for that reason are quite slow. If massproduction of Danish and puff pastry is desired, a large number ofworkmen is required. Thus, not only is the production of Danish and puffpastry by present day methods relatively slow, because of the number ofworkmen required it is also relatively expensive. The expense of courseis passed onto the ultimate consumer.

In view of the foregoing, it is an object of the present invention toprovide an improved process and apparatus for rapidly forming foldeddough sections for Danish pastry and the like and which requires aminimum of personnel.

Another object of the present invention is to provide an improvedprocess and apparatus for automatically and continually processing doughand forming folded dough sections as dough is fed along a system movingconveyor belts.

A further object of the present invention is to provide an improvedprocess and apparatus for forming folded dough sections for Danishpastry'and the like including apparatus for continuously feeding a sheetof dough onto a moving conveyor belt, periodically severing the sheetinto sections and mechanically folding forward portions of each sectionback over rear portions thereof to automatically form a series of foldeddough sections of desired size and consistency.

Still another object of the present invention is to provide an improvedprocess and machinery of the foregoing character further including meansfor automatically feeding folded dough sections onto pans for storage inrefrigeration rooms.

A still further object of the present invention is to provide animproved process and machinery of the foregoing characterfurtherincluding means for automatically dispensing measured quantities ofshortening onto predetermined portions of the sheet of dough as ittravels on the moving conveyor belt whereby the folded FIG. 2 is adiagrammatic side view of the apparatus illustrated in FIG. 1;

FIG. 3 is a diagrammatic side view of a portionof the apparatusillustrated in FIG. 2 (slightly enlarged) and which may be independentlyemployed to refold previously folded dough sections after they have beentransported from a refrigeration room and sheeted;

FIG. 4 is a fragmentary diagrammatic side view of a portion of theapparatus illustrated in FIG. 3 showing the apparatus in operation;

FIG. 5 is a schematic-block diagram of circuitry for controlling andsynchronizing the application of shortening to a moving sheet of doughand for controlling the folding of the dough sections to produce foldeddough sections of alternate layers of dough and shor tening;

FIG. 6 is a schematic-block diagram of circuitry for I controlling theautomatic folding apparatus of FIG. 3 and including a photocell andlight source; and

FIG. 7 is a schematic-block diagram of circuitry for controlling thefeed of pans under an end of the conveyor belt system and forcontrolling the application of flour to the pans.

Generally speaking, and with reference to the apparatus shown in FIGS. 1and 2, in the process of the present invention, dough is pumped by apump 10 from a hopper 12 as a relatively thin, narrow strip 14 onto amoving conveyor 16 and under a vat 18 containing shortening. Theshortening is dispensed from the vat 18 I in controlled quantities overpredetermined portions of the strip of dough, 14 as it passes under thevat. The strip of dough is thenperiodically severed into dough sectionsby operation of a cutter 20. The dough sections pass from the cutteronto a second conveyor 22 and hence to a third conveyor 24.

The conveyor 24 is adapted to swing between a first position as shown inFIG. 3 and a second position shown in broken outline in FIG. 4. Theswinging motion is synchronized with the operation of the cutter 20 tofold a forward portion of each dough section back upon itself and torepeat the folding operation at least once for each dough section toproduce a series of folded dough sections having alternate layers ofdough and shortening.

From the conveyor 24, the folded "dough sections travel in series tofourth and fifth conveyors 26'and 28. At the end of the conveyor 28, thefolded dough sec tions pass in series onto prefloured pans fed insynchronism from apan conveyor 30.

In theprocess of the present invention all that is required is oneworkman to supply empty pans to and to remove full pans from thepan-conveyor- 30, as for placement in a refrigeration room. The balanceof the process is automatic including .the steps of dispensing measuredquantities of shortening and the folding of dough sections. Theoperation of the processis-limited in speed only by the speed of thedough pump, cutter, and conveyors and therefore is much more rapid thanthe conventional manual-mechanical process heretofore described. Theincreased speed of operation and reduction in-personnel result insubstantial cost savings which can be passed on to the consumer asreduced prices for Danish and puff pastry.

Referring now more specifically to the drawings, with the exception ofthe third conveyor 24; each of the conveyors includes a table structurehaving vertical legs extending from the floor with parallel sidemembers. The side'members support forward and rear shafts around andbetween which pass continuous conveyor belts. Thus, for example, in thefirst conveyor 16, the table includes four vertical legs 32 supporting-two parallel side members 34. Journalled at forward and rear ends ofthe side members are forward and rear shafts 36 and 38 around which passa continuous conveyor belt 40. A top surface of the belt 40 iscontinuously moving in a forward direction by virtue of the continuousturning of the forward shaft 36. In this regard, the shaft 36 isconnected to a motor drive diagrammatically illustrated at 42. The motordrive 42 also drives the belts of the conveyors 22, 26, and 28 in aforward direction by virtue of appropriate couplings. The conveyor beltof the third conveyor 24 is driven from the forward shaft of theconveyor 22 as will be described more fully hereafter.

In the apparatus illustrated in FIGS. 1 and 2, the dough hopper 12 issupported over the conveyor belt 40 by verticals 44 extending from theside members 34 of the support table. A lower end of the hopper 12 isopen and is connected to the pump 10, which, by way of example, may beof a positive displacement type having a nozzle 46 with a relativelywide mouth spaced just above the upper surface of the belt 40. Inoperation, movement of the belt in a forward direction in combinationwiththe operation of the pump causes dough to flow as a relatively thin,narrow strip onto the belt 40 and in a forward direction and under thevat l8 and cutter 20.

Like the hopper 12, the vat 18 is supported over the conveyor belt 40 byvertical arms 48 extending upwardly from the side members 34. A loweropening in the vat 18 is normally closed by a gate 50 or similarstructure. When the gate is opened, the vat l8 dispenses a measuredquantity of shortening onto the moving strip of dough. In the presentinvention, the dispensing of shortening from the vat 18 is synchronizedwith the operation of the cutter 20 and folding operation of the thirdconveyor 24 such that shortening is evenly spread over the upper surfaceof about the rear two-thirds of each dough section. This operation andthe control therefor will be described in detail later.

The cutter 20 comprises a pair of verticals 52 extending upwardly fromthe side members 34 forsupporting opposite ends of a horizontal shaft54. Two wheels 56 are secured to the shaft, one adjacent each of theverticals 52. The wheels are positioned to engage and turn with forwardmotion of the upper surface of the belt 40. A cutting blade 58 extendsbetween the wheels 68 such that a turning of the wheels periodicallydrives the blade downward through the dough strip to sever the stripinto a series of dough sections without cutting or otherwise damagingthe belt 40.

The dough sections generated by the cutter 20 pass in series from aforward end of the conveyor belt 40 and onto a rear end of the belt forthe conveyor 22. In the illustrated form of the present invention, theconveyor 22 includes a conveyor belt 60 extending between and supportedby forward and rear shafts 62 and 64. The conveyor belt 60 is inclineddownwardly in a forward direction toward and is adapted to feed thedough sections in a downward direction onto the third conveyor 24 forthe automatic folding operation.

I In the illustrated form of the invention, the third conveyor 24 isnormally mounted in a first position as depicted in FIG. 3. In thatposition, the conveyor 24 is inclined upwardly in a forward horizontaldirection above the top surface of the fourth conveyor 26 and with arear end of the conveyor 24 lying below the forward end of the conveyor22. To provide such support for the conveyor 24, as well as to permitthe conveyor to swing upward and rearward and then downward and forwardbetween the first position and a second position illustrated in phantomoutline in FIG. 4, the apparatus supporting the third conveyor includesa pair of parallel L-shaped support arms 66 having vertically extendingshort legs 68 and horizontally extending long legs 70. Upper ends of theshort legs 68 are journalled for turning on opposite ends of the forwardshaft of the second conveyor 22 while opposite ends of forward and rearshafts 72 and 74 for the third conveyor 24 are supported at forward andrear ends of the horizontally extending long legs 70. A continuous belt76 extends around and between the shafts 72 and 74 to complete the thirdconveyor 24. 7

Not only is the third conveyor 24 supported to swing about the forwardshaft 62 of the second conveyor 22; but in addition, as illustrated inFIG. 4 by the chain 78, the third conveyor is driven from the shaft 62.Thus, the conveyor belt 76 is continuously driven in a forward directionin synchronism with the conveyor belt 60.

As previously indicated, swinging motion is imparted to the thirdconveyor 24 to produce an automatic folding of the dough sections fed toit by the'second con-,

veyor. Various means. may be employed for swinging the third conveyor 24between its first and second positions. In the form of the inventionshown most clearly in FIGS. 3 and 4, drive mechanisms 80 for swingingthe third conveyor are located on opposite sides of the second conveyor22. The drive mechanisms 80 are identical to each other. Thus, only thatshown on the side of the conveyor 22, illustrated in FIGS. 3 and 4 willbe described in detail. The drive'mechanism 80 comprises a drive rod 82pivotallyconnected at its forward end to the vertically extending shortleg 68 of the support member 66 slightly below the shaft 62 when themember 66 is in its first position as illustrated in FIG. 3. The rearend of the drive rod 82 is pivotally connected to a wheel 84 on a shaft86 extending under the conveyor 22 for connection to a like wheel intheother drive mechanism 80 on an opposite'side of the conveyor. The wheel84 is turned in a clockwise direction by operation of a motor 88(illustrated in FIG. 1) connected to a gear train 90 through a magneticclutch 92. The motor 88 is energized from a current source 94 through aswitch 96 (see FIG. 5) while the output of the gear train 90 isconnected to a drive sprocket 98 around which extends a drive chain 100.The chain 100 is connected to and extends around a driven sprocket 102on the shaft 86. Thus, when the magnetic clutch 92 is energized, drivefrom the motor 88 produces a clockwise turning of the wheel 84. As thewheel 84 turns in a clockwise direction, the drive rod 82 isreciprocated back and forth in a horizontal direction to drive thesupport arm 66 between its first position illustrated in FIG. 3 and itssecond position illustrated in FIG. 4. When a dough strip is on thethird conveyor 24; such a swinging between the first and second positionproduces a folding of a forward portion of the dough section back over arear portion as illustrated in H0. 4.

Preferably, the folding operation of the third conveyor 24 is startedwhen the forward end of a dough strip reaches a predetermined positionon the conveyor. In this regard, operation of the third conveyor may besynchronized with operation of the cutter 20 or the location of a doughsection along the moving conveyors 22 and 24 may be detected as by aphotosensor to energize the drive mechanism 80 to produce the desiredswinging of the third conveyor.

A system for controlling operation of the third conveyor 24 insynchronism with operation of the cutter 20 is diagrammaticallyillustrated in FIG. 5. The system of FIG. 5 also selectively controlsthe operation of the shortening vat gate 50 to regulate the dispensingof shortening onto the upper surface of the moving strip of dough 14passing under the vat 18. As represented, the system comprises a currentsource 106 connected through a microswitch 108 and a diode 110 to asingle pulse source 112 such as a conventional single-shotmultivibrator. As illustrated in FIGS. 1 and 2, the microswitch 108 islocated adjacent the wheel 56 of the cutter 20 with a movable switch armadapted momentarily to close the microswitch upon engagement with studs114 and 116. The studs 114 and 116 are angularly spaced from each otheron an outer face of the wheel 56 adjacent its periphery and with aturning of the wheel are adapted to selectively engage the switch arm toclose the microswitch 108. As will be described, each closing of themicroswitch 108 produces a swinging of the conveyor 24 between its firstand second positions and a folding of a dough section. In theillustrated form of the invention, two folds are desired for each doughsection as it moves along the third conveyor 24. Hence, two studs areemployed and they are spaced about 120 apart in a counterclockwisedirection as viewed in H6. 5. If additional folds are desired,additional studs may be included and the spacing altered'to effect thedesired folding operation. if a single folding operation is desired, asingle stud may be utilized.

Upon a closing of the microswitch 108, which of course is momentarybecause of the continuous turning of the wheel 56, current is appliedfrom the source 106 through the microswitch 108 and diode 110 to thesingle-pulse source 112. A single pulse is generated by the source andapplied to the input to a bistable circuit commonly known as aflip-flop" and designated by the numeral 118. The flip-flop 118 is aconventional circuit having two stable states or two stages. Upon thereceipt of the first pulse from the source 112, the flipflop assumes afirst or one condition wherein a relatively high voltage output isproduced and applied to the magnetic clutch 92. Whenv the next pulse isreceived at the flip-flop 118, it flips" or changes to a second or zerostate wherein the output is a relatively low voltage. In the firststate, the flip-flop 118 energizes the magnetic clutch 92 and in thesecond state, the magnetic clutch is de-energized.

As previously mentioned, when the magnetic clutch 92 is energized, theoutput of the drive motor 88 is coupled to the wheel 84 to effect aturning thereof and a swinging of the conveyor 24. Thus, a first closingof the microswitch 108 upon engagement with the stud 114 predeterminedand desired location on the third conveyor 24. The location is such thatupon an upward and rearward swinging of the conveyor 24, a forwardonethird of the dough section folds back over a top of a middleone-third of the dough section as illustrated in FIG. 4. The location ofthe stud 116 is such that a second swinging of the conveyor 24 inresponse to a second closing of the microswitch 108 causes thepreviously folded portion of the dough section to be folded back overthe rear one-third of the dough section to produce a fully folded doughsection.

Since it is desired that the second swinging of the conveyor 24 beregulated by the stud 116, it is necessary to de-energize the magneticclutch 92 at the end of a full rotation of the wheel 84 and prior to thestud 116 reaching the microswitch 108. This is accomplished by amicroswitch 124 and cam 126. The cam 126 is mounted on the shaft 86 forturning therewith and is generally circular in shape having a notch 128in its peripheral surface. The microswitch 124 is stationed immediatelyadjacent the cam 126 with its movable switch arm riding on the outersurface of the cam. Upon a full rotation of the wheel 84 and hence ofthe cam 126, the movable switch arm drops into the slot 128 to close themicroswitch 124. Current is then applied from'the source 106 through themicroswitch 124 directly to the single-pulse source 112. The sourcegenerates a pulse which upon application to the flipflop 118 causes theflip-flop to change to its second or zero condition therebyde-energizing the magnetic clutch 92. This all occurs prior to the stud1 l6 reaching the microswitch 108. Thus, immediately'prior to the I stud116 engaging the microswitch 108, the third conveyor 24 is in its firstposition and the magnetic clutch 92 is de-energized. Also a partiallyfolded dough section is at the predetermined position on the thirdconveyor 24; that is, the position where a swinging of the thirdconveyor will fold the previously folded portion of the dough sectionback over the rear one-third of the dough section to produce a fullyfolded dough section.

As previously indicated, the closing of the microswitch 108 by the stud116 energizes the drive to produce the desired second swinging of theconveyor 24 and second folding of the dough section. At the end of thesecond folding operation, the drive 80 is de-energized by operation ofthe microswitch 124 in the manner previously described. The drive 80remains deenergized until the stud 114 again engages the microswitch 108to start another folding operation. As 1 illustrated, in the system ofFIG. 5, the studs 114 and 116 are 120 apart in a counterclockwisedirection.

Thus, after the second folding operation, there is sufficient time forthe fully folded. dough section to completely traverse the conveyor 24and move onto of the cutter 20, the system includes a single-pulsesource 130 such as a conventional single-shot" multivibrator, aflip-flop 132, and gate controller 134. Upon the closing of themicroswitch 108, as for example, when the switch arm of the microswitchengages the stud 116, current from the source 106 passes through a diode136 to energize the pulse source 130. The pulse from the pulse sourcesets the flip-flop 132 in a first or high voltage output condition toenergize the gate controller 134. The gate controllermay take variousforms. For example, it may comprise a solenoid or an electric motorenergized during the high voltage output of the flip-flop 132 tomechanically open the gate 50 normally closing the bottom opening of thevat 18. The gate remains open until the gate controller is de-energizedat which time the gate automatically closes, as by operation of a spring(not shown) connected to the gate. Such de-energizing of the gatecontroller 134 occurs when the microswitch 108 is again momentarilyclosed by contact with the stud 114. When that occurs, a current signalagain is applied through the diode 136 to the pulse source 130. A pulseis generated by the pulse source 130 and fed to the flipflop 132 to setthe flip-flop in a zero or low voltage output state de-energizing thegate controller.

In the operation just described, the shortening vat gate 50 has remainedopen during the period of time between the microswitch 108 engaging thestud 116 and engaging the stud 114. This means that shortening is evenlyspread by the vat over the upper surface of a portion of the strip whichcorresponds to the rear twothirds of a dough section formed by operationof the cutter 20. The forward one-third of the section is free ofshortening. However, during the folding operation, the forward one-thirdis initially folded back over the top of the dough section such that thefully folded dough section includes alternate layers of dough andshortening as is desired in the forming of Danish pastry.

Upon exiting from the forward end of the third conveyor 24, the foldeddough sections pass onto the moving fourth. conveyor 26. As mostclearlyillustrated in FIG. 2, thefourth conveyor 26 is upwardlyinclinedtowards its forward end with a rear end lying below the third conveyor24. The angular arrangement of the second, third, and fourth conveyorsminimizes the travel required of the third conveyor to produce thedesired folding of the dough sections. The fourth conveyor 26 moves thefolded dough sections upwardly and onto a rear end of a fifth conveyor28 which is downwardly inclined toward the pan conveyor 30.

The pan conveyor 30 is ofa conventional "merry-goround-type designincluding a first conveyor belt section 136 followed by an arcuate chaindrive section 138 followed by a second conveyor belt section 140parallel to the first conveyor belt section. The conveyor belt sectionsare similar to each other and each includes a outer chain 154 is drivenat a higher rate of speed than the inner chain 152 such that pansexiting from the first conveyor belt section 136 onto a top of the chaindrive' section 138 are slowly turned to follow the path of the inner andouter U-shaped guide members 148 and 15 0 to the second conveyor beltsection under the fifth conveyor 28. Upon reaching a position under theforward end of the fifth conveyor 28, the forwardmost or lead pan isengaged by a stop mechanism 156. This halts motion of a series of pansbehind the lead pan despite continuous motion of the conveyor beltsections and chain section of the pan conveyor 30.

In practice, and as diagrammatically represented in FIG. 7, the stopmechanism 156 comprises a finger-like stop member 158 secured to arocker shaft 160 extending below the belt of the conveyor 28 and betweenthe side support members for the conveyor belt. A solenoid 162 isstationed adjacent the stop member 158 to effect a selective raisingthereof to permit the passage of the lead pan under the fifth conveyor28 to receive a folded dough section exiting therefrom. In this regard,the operation of the stop mechanism 156 is synchronized with movement ofthe folded dough sections along the fifth conveyor and with operation ofa flour bin gate 163 to dispense a measured quantity of flour from a bin164 onto each pan passing thereunder the bin being mounted over thefirst conveyor belt section 136 with the gate 163 normally closing abottom part thereof.

The controlling system for such operation is illustrateddiagrammatically in FIG. 7. As represented, the system includes acurrent source 166, control switch 168, and gate controller in additionto the solenoid 162. The source is connected through the control switchto the solenoid and the gate controller. The control switch 168 ismounted over the fifth conveyor 28 (see FIGS. 1 and 2) with a finger 172extending downwardly to engage the folded dough sections as they reachthe forward end of the fifth conveyor. Upon engaging a folded doughsection, the switch 168 closes to provide a path for current from thesource 166 both to the solenoid 162 and to the gate controller 170. Thesolenoid 162 is associated with the stop mechanism 156 and raises thestop member 158 to permit the lead pan to advance under the forward endof the fifth conveyor. As the folded dough section passes onto the leadpan, thefinger 172 again falls. This opens the switch 168 andde-energizes the solenoid 162 to reactivate the stop mechanism 156 andhalt further motion of the pans on the pan conveyor 30. I

The gate controller 170 may take various forms such as a motor connectedto the gate 163. Upon energizing the gate controller, the gate 163 isopened and flour falls therefrom onto one of the pans in the series.When the gate controller is de-energized as by an opening of the switch168, the gate 163 automatically closes as in response to the action of aspring (not shown).

The operation of the solenoid 162 and gate controller 170 is repeatedeach time a dough section engages the finger 172. Thus, a pan isreleased from the series each time a dough section reaches the forwardend of the conveyor 28 and a measured quantity of flour is dispensedonto a different pan in the series. The stop-start operation of the panson the pan conveyor 30 has the effect of evenly spreading the flour overthe upper surface of the pans to act as a lubricant for the folded doughsections received thereby.

As the folded dough sections pass onto the pans, they move with the pansin series to the forward end of the second conveyor belt section 140.From the second conveyor belt section 140, the pans are mounted on racksand transported to a refrigeration room for cooling. After apredetermined cooling period, the folded dough sections are returned forsheeting, that is, passage between two rollers and subsequent foldingoperations.

The subsequent folding operations may be accomplished utilizingapparatus conforming to the second, third, and fourth conveyors asillustrated in F IGS. 3 and 4. Motion of the folded dough sections onthe second andthird conveyors 22 and 24 in such an arrangement may bedetected by various means such as a photosensor. A similar arrangementmay be employed to detect the position of the dough sections on thethird conveyor 24 prior to an initial folding in the apparatusillustrated in FIGS. 1 and 2.

Such a system for controlling the folding operation of the thirdconveyor 24 is shown in FIG. 6 and includes a light source 174 and aphotocell 176. As illustrated in FIGS. 3 and 4, the light source ismounted on one of the side support members of the conveyor 22 while thephotocell is mounted on a support member on an opposite side of theconveyor 22 in line with the light source. The photocell 176 receives alight beam from the light source 174 which is broken when a doughsection passes therebetween. The output of the photocell 176 isconnected to a flip-flop 178 of the type previously described. Theoutput of the flip-flop 178 is connected to a pulse source 180 havingits output connected to a counter 182. Certain stages of the counterinclude output leads 184, 186, 188, and 190 which are connected incommon to a flip-flop 192 having its output connected to the magneticclutch 92. The magnetic clutch 92 controls the transfer of power fromthe motor 88 to the shaft 86 as previously described.

In operation, when light is blocked from the photocell 176 as by thepassage of the forward end of a dough section between the light sourceand the photocell, the output of the photocell drops. This changes thestate of the flip-flop 178 toa high voltage output state to energize thepulse source 180. The pulse source generates a series of pulses, eachone advancing the count of the counter 182 and energizing consecutivestages thereof. After a predetermined number of pulses or counts andwhen a forward end of the dough section reaches a predetermined positionon the conveyor 24, a stage of the counter having the output 184 isenergized to in turn energize the flip-flop 192. The flip-flop 192changes to a high output state, energizing the magnetic clutch 92. Theoutput of the motor 88 is then coupled to the shaft 86 to produce aturning of the wheel 84. This in turn produces the previously describedswinging motion of the third conveyor 24 from its first position to itssecond position and back to its first position to produce the desiredfolding of the forward portion of the dough section.

By proper prearrangement, when the conveyor 24 returns to its firstposition, the output 186 of the counter is energized. This causes theflip-flop 192 to change to a low voltage output state therebyde-energizing the magnetic clutch 92 and halting further swingingmotionof the conveyor 24.

By the time the partially folded dough section reaches the predetenninedlocation on the third conveyor 24, the counter 182 has advanced itscount to a state wherein an output 188 is energized. This again causesthe flip-flop 192 to change to a high output state, re-energizing themagnetic clutch 92. The energizing of the clutch produces a secondfolding of the dough section. At the completion of the second foldingoperation, the output 190 of the counter 182 is energized to change thestate of the flip-flop 192 and deenergize the magnetic clutch 92. Thisagain halts further swinging motion of the conveyor 24 until the output184 of the counter 182 is again energized.

Upon the second de-energizing of the flip-flop 192, the folding of thedough section is complete and the dough section passes from the secondconveyor 22 to the third conveyor 24. As this occurs, light again passesto the photocell 176, producing a high voltage output which changes theoutput state of the flip-flop 178 to de-energize' the pulse source 180.The control system remains de-energized until another dough sectionblocks light from the light source 174 to the photocell 176.

From the foregoing description, it should be appreciated that thepresent invention provides apparatus and method for automatically andrapidly processing and forming folded dough sections on a continuousbasis utilizing a minimum of personnel. Because of the speed'ofoperation of the method and apparatus of the present invention andbecause of the vast reduction in personnel required to produce foldeddough for Danish pastry and the like, the apparatus and method result ina substantial cost saving tothe bakery and, hence, to the ultimateconsumer purchasing Danish pastry and the like processed by the methodand apparatus of the present invention.

While a particular apparatus and process have been described in detailherein, changes and modifications may be made without departing from thespirit of the invention. Therefore, it is intended that the presentinvention be limited in scope only by the terms of the following claims.

lclaim:

1. Apparatus for automatically folding a forwardly moving dough sheetcomprising:

a first conveyor belt for transporting said dough sheet in a forwarddirection;

a second conveyor belt immediately forward of said first conveyor beltfor receiving said dough sheet as it exits from said first conveyor beltand for directing said sheet in a forward direction; 1

mounting means supporting said second conveyor belt forswinging-movement between a first position wherein a forward upperportion of said second conveyor belt is forward of a forward upperportion of said first conveyor belt and a second position wherein saidforward upper portion of said second conveyor belt is over and facingsaid forward upper portion of said first conveyor belt; and

means for periodically swinging said second conveyor belt from saidfirst position upwardly and rearwardly back over said forward portion ofsaid first conveyor belt and to said second position then downwardly andforwardly to said first position as said dough sheet travels along saidfirst and second conveyor belts whereby forward portions of said doughsheets are periodically folded back over rear portions thereof to form apiece of folded dough.

2. The apparatus of claim 1 wherein said means for periodically swingingsaid second conveyor belt from said first position to said secondposition and back to said first position includes means for monitoringthe position of said dough sheet on said second conveyor belt and meansfor swinging said second conveyor belt between said first and secondpositions when said forward end of said dough sheet reaches apredetermined position on said second conveyor belt.

3. The apparatus of claim 1 wherein said first and second conveyor beltseach include a continuous belt supported on and extending around andbetween front and rear shafts, and wherein said mounting means comprisesmeans mounting said second conveyor belt for swinging movement aroundsaid front shaft of said first conveyor belt.

4. The apparatus of claim 3 wherein:

said mounting means comprises an L-shaped member having a short legextending in a vertical direction and a long leg extending in ahorizontal direction when said second conveyor belt is in said firstposition, means connecting a free upper end of said short leg forturning on said front shaft of said first conveyor belt, and meansconnecting said front and rear shafts of said second conveyor belt tofront and rear ends respectively of said long leg for swinging movementtherewith; and

said means for periodically swinging said second conveyor belt from saidfirst position to said second position comprises a drive-rod connectedto said short leg between its upper and lower ends and mounted forreciprocating movement in a horizontal direction to turn said L-shapedarm on said front shaft of said first conveyor belt to swing said secondconveyor belt between said first and second positions.

5. The apparatus of claim 4 wherein a free end of said drive-rod isconnected to a rotating wheel such that a turning of the wheel drivessaid rod back and forth in a horizontal direction.

6. The apparatus of claim 5 including drive means for said wheel andmeans for periodically engaging and disengaging said drive means.

7. In a system for processing sheets of dough, apparatus for feedingdough sections from a conveyor belt system to a series of pans as thesections exit from an end of said conveyor belt system, comprising:

a continuously moving conveyor for a series of pans under said end ofsaid conveyor belt system;

stop means for holding said pans stationary on said a lower normallyclosed exit for dropping flour onto said pan and means responsive tosaid sensor for momentarily opening said exit.

9. Apparatus for preparing dough for Danish pastries and the like,comprising:

a continuously moving conveyor belt system;

means for feeding dough as a relatively thin narrow sheet onto saidconveyor belt system; means for periodically severing said strip intodough sections as said strip travels along said conveyor belt system;rocker means for upwardly and rearwardly, and then downwardly andforwardly, swinging a portion of said belt system; means forsynchronizing operation of said rocker means with said cutter meanswhereby said rocker means periodically folds forward portions of eachdough section over rear portions thereof to produce a series of foldeddough sections; and

means for transporting said folded dough sections from said conveyorbelt system.

10. The apparatus of claim 9 further including a vat of shortening oversaid conveyor belt system and having a lower normally closed exit fordropping shortening onto upper surfaces of said dough section and meansresponsive to operation of said cutter means for periodically openingsaid normally closed exit such that the rearward portion of the uppersurface of each dough section is covered with shortening prior toreaching said portion of said conveyor belt system.

1. Apparatus for automatically folding a forwardly moving dough sheetcomprising: a first conveyor belt for transporting said dough sheet in aforward direction; a second conveyor belt immediately forward of saidfirst conveyor belt for receiving said dough sheet as it exits from saidfirst conveyor belt and for directing said sheet in a forward direction;mounting means supporting said second conveyor belt for swingingmovement between a first position wherein a forward upper portion ofsaid second conveyor belt is forward of a forward upper portion of saidfirst conveyor belt and a second position wherein said forward upperportion of said second conveyor belt is over and facing said forwardupper portion of said first conveyor belt; and means for periodicallyswinging said second conveyor belt from said first position upwardly andrearwardly back over said forward portion of said first conveyor beltand to said second position then downwardly and forwardly to said firstposition as said dough sheet travels along said first and secondconveyor belts whereby forward portions of said dough sheets areperiodically folded back over rear portions thereof to form a piece offolded dough.
 2. The apparatus of claim 1 wherein said means forperiodically swinging said second conveyor belt from said first positionto said second position and back to said first position includes meansfor monitoring the position of said dough sheet on said second conveyorbelt and means for swinging said second conveyor belt between said firstand second positions when said forward end of said dough sheet reaches apredetermined position on said second conveyor belt.
 3. The apparatus ofclaim 1 wherein said first and second conveyor belts each include acontinuous belt supported on and extending around and between front andrear shafts, and wherein said mounting means comprises means mountingsaid second conveyor belt for swinging movement around said front shaftof said first conveyor belt.
 4. The apparatus of claim 3 wherein: saidmounting means comprises an L-shaped member having a short leg extendingin a vertical direction and a long leg extending in a horizontaldirection when said second conveyor belt is in said first position,means connecting a free upper end of said short leg for turning on saidfront shaft of said first conveyor belt, and means connecting said frontand rear shafts of said second conveyor belt to front and rear endsrespectively of said long leg for swinging movement therewith; and saidmeans for periodically swinging said second conveyor belt from saidfirst position to said second position comprises a drive-rod connectedto said short leg between its upper and lower ends and mounted forreciprocating movement in a horizontal direction to turn said L-shapedarm on said front shaft of said first conveyor belt to swing said secondconveyor belt between said first and second positions.
 5. The apparatusof claim 4 wherein a free end of said drive-rod is connected to arotating wheel such that a turning of the wheel drives said rod back andforth in a horizontal direction.
 6. The apparatus of claim 5 includingdrive means for said wheel and means for periodically engaging anddisengaging said drive means.
 7. In a system for processing sheets ofdough, apparatus for feeding dough sections from a conveyor belt systemto a series of pans as the sections exit from an end of said conveyorbelt system, comprising: a continuously moving conveyor for a series ofpans under said end of said conveyor belt system; stop means for holdingsaid pans stationary on said moving conveyor; sensor means for detectinga dough section at said end of said conveyor belt system; and meansresponsive to said sensor for momentarily releasing said stop means toadvance a pan under said end of said conveyor belt system to receivesaid dough section.
 8. The apparatus of claim 7 further including astationary flour bin over one pan in said series and having a lowernormally closed exit for dropping flour onto said pan and meansresponsive to said sensor for momentarily opening said exit. 9.Apparatus for preparing dough for Danish pastries and the like,comprising: a continuously moving conveyor belt system; means forfeeding dough as a relatively thin narrow sheet onto said conveyor beltsystem; means for periodically severing said strip into dough sectionsas said strip travels along said conveyor belt system; rocker means forupwardly and rearwardly, and then downwardly and forwardly, swinging aportion of said belt system; means for synchronizing operation of saidrocker means with said cutter means whereby said rocker meansperiodically folds forward portions of each dough section over rearportions thereof to produce a series of folded dough sections; and meansfor transporting said folded dough sections from said conveyor beltsystem.
 10. The apparatus of claim 9 further including a vat ofshortening over said conveyor belt system and having a lower normallyclosed exit for dropping shortening onto upper surfaces of said doughsection and means responsive to operation of said cutter means forperiodically opening said normally closed exit such that the rearwardportion of the upper surface of each dough section is covered withshortening prior to reaching said portion of said conveyor belt system.